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How to Make Soft and Chewy Rice Crispy Treats Gluten-Free and Dairy-Free
Posted By Alison On Apr 17, 2011 @ In Food Ideas,Holidays/Special Events,Products,Recipes & Cooking Tips | 5 Comments
The first time I made Rice Crispy Treats, they turned out hard as a rock. After many attempts, I have a yummy and soft Rice Crispy Treat recipe, and it’s gluten-free and dairy-free too!
The key to making good Rice Crispy Treats is in both the ingredients and the technique. The ingredients in my recipe are different from the traditional Rice Krispies version. First of all, I don’t use Rice Krispies because they are not gluten-free (they contain barley malt). This is changing in June 2011 — if you haven’t heard yet, Kellogg’s Rice Krispies is going gluten-free. This is wonderful news for so many families, and evidence of the growing and powerful gluten-free market.
I personally will continue to buy Erewhon Crispy Brown Rice Gluten Free Cereal because I like the ingredients better: Organic brown rice, Organic brown rice syrup, Sea salt. (The new Rice Krispies will contain whole grain brown rice, sugar, salt and BHT.) Erewhon compares in taste and crispiness to Rice Krispies, and it has been a staple in my house for years.
The next change I made to the traditional recipe was to use dairy-free butter. I used Earth Balance Soy-Free Buttery Spread, and the result was soft and chewy. You can also use coconut oil, which will result in a chewy but not as soft treat with a hint of coconut taste.
Another difference in my recipe is a higher marshmallow to cereal ratio. I have always felt that rice crispy treats never had enough marshmallow, so I fixed that problem!
I discovered after trial and error that technique is important. You must slowly heat the marshmallows or you will get a rock-hard treat.
I hope you enjoy!
Gluten-Free Dairy-Free Soft and Chewy Rice Crispy Marshmallow Treats
Easy to remember! 4-4-4 (or 2-2-2 if you want just a small batch)
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